Fajitas

Name: Fajitas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 Tbsps chopped cilantro (optional); 4 garlic cloves, finely chopped; 2 teaspoons ground cumin; 118 milliliters fresh lime juice; 1 teaspoon freshly ground black pepper or to taste; 1 red onions, halved and sliced thin; 12 Accompaniments: warmed flour or rice tortillas, guacamole, pico de gallo (salsa), sour cream, shredded cheese; 2 teaspoons sea salt; 6 servings Sea salt and black pepper to taste; 907 grams boneless, skinless chicken breast cutlets (thinner pieces cook more quickly reducing the exposure of the meat to the grill) or thighs or skirt steak; 2 bell peppers (green and red is a good combo), sliced thin or mix it up with sliced shiitake or portabella mushrooms, julienned zucchini and/or carrots to mix with the peppers and onions; 59 milliliters unrefined, cold-pressed extra virgin olive oil

The recipe Fajitas is ready in around 45 minutes and is definitely an amazing gluten free and dairy free option for lovers of Mexican food. This main course has 257 calories, 33g of protein, and 11g of fat per serving. This recipe serves 6. 4 people found this recipe to be tasty and satisfying. A mixture of cilantro, unrefined, onions, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the sea-salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert.

Ingredients

Servings:

2Tbsps

chopped cilantro (optional)4

garlic cloves, finely chopped 2teaspoons

ground cumin 118milliliters

fresh lime juice 1teaspoon

freshly ground black pepper or to taste 1

red onions, halved and sliced thin 12

Accompaniments: warmed flour or rice tortillas, guacamole, pico de gallo (salsa), sour cream, shredded cheese 2teaspoons

sea salt 6servings

Sea salt and black pepper to taste 907grams

boneless, skinless chicken breast cutlets (thinner pieces cook more quickly reducing the exposure of the meat to the grill) or thighs or skirt steak 2

bell peppers (green and red is a good combo), sliced thin or mix it up with sliced shiitake or portabella mushrooms, julienned zucchini and/or carrots to mix with the peppers and onions 59milliliters

unrefined, cold-pressed extra virgin olive oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Williams Selyem Westside Road Neighbors Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 140 dollars per bottle.